Fish Tacos

Name: Fish Tacos
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 serving(s)
Ingredients: 1 onion, thinly sliced; 1 small jalapeño, seeded and finely chopped; 2 tbsp (30 ml) olive oil; 1/4 cup (60 ml) lime juice (about 2 limes); 1 1/2 lb (675 g) skinless haddock or cod fillets; 2 plum tomatoes, seeded and diced; 1/2 mango, peeled and diced (optional); ¼ cup (10 g) cilantro, chopped; 8 taco shells; Sour cream, to taste; Salt and pepper

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Preparation 15 min
Cooking 8 min
Servings 4

Featured in RICARDO Magazine FALL 2014 (p. 56)

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

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Ingredients

- 1 onion, thinly sliced
- 1 small jalapeño, seeded and finely chopped
- 2 tbsp (30 ml) olive oil
- 1/4 cup (60 ml) lime juice (about 2 limes)
- 1 1/2 lb (675 g) skinless haddock or cod fillets
- 2 plum tomatoes, seeded and diced
- 1/2 mango, peeled and diced (optional)
- ¼ cup (10 g) cilantro, chopped
- 8 taco shells
- Sour cream, to taste
- Salt and pepper

Preparation

- In a large non-stick skillet over medium heat, soften the onion and jalapeno in the oil. Deglaze with the lime juice. Add the fish and cook 2 to 3 minutes per side, depending on the thickness of the fillets, until cooked through. Season with salt and pepper. Break the fish into large pieces with a fork. Add the remaining ingredients and adjust the seasoning.
- Spoon the fish mixture into the taco shells. Serve with sour cream.

Fish Tacos

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Ingredients

Preparation

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